Giant Apple Butter and Chai Cinnamon Roll

Preheat the oven to 350 degrees Fahrenheit and grease a springform pan. (We also like to line the bottom of the pan with parchment for a cleaner transfer out of the oven.) Mix the apple butter and chai spice in a small bowl. Remove the cinnamon roll dough from the package and carefully unroll onto a clean surface. (Although the rolls are precut, you should be able to unroll the full round of dough. This will make it easier to spread the apple butter.) Spread the apple butter in an even layer across the dough. Next, find the precut marks for each roll and score again with a knife as needed. Working with one piece of dough, roll it back into a cinnamon bun shape securely – just tight enough to bake well but not push the apple butter out. Pick up a second piece of dough and roll it around the outside of the first roll. Continue to wrap the dough around until all pieces are used. Place in the prepared pan and bake for 30-35 minutes or until golden brown on top. Prepare the icing while the cinnamon roll is baking by beating the butter and cream cheese on medium until smooth, about 2 minutes. Add in the chai concentrate, spice, salt, and vanilla with the mixer on low. Continue to mix on low while adding the powdered sugar ½ cup at a time until fully combined and smooth. Allow the cinnamon roll to cool for 5 minutes before transferring to a plate. Top with ½ cup of icing and allow to cool for 10 minutes. Top with additional icing to your desired level and serve while still warm. Enjoy!